Protein quality is defined as
a) a measure of protein quality determined by comparing the amount of the limiting amino acid in a food with that in a reference protein.
b) the freshness of meat determined by the biological activity of the actin and myosin filaments.
c) how efficiently a protein in the diet can be used to make body proteins.
d) the ratio of nonessential to essential amino acids present in a food.
Answer: c) how efficiently a protein in the diet can be used to make body proteins.
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